The pressure builds and you start counting down minutes until you eat. You hear that telltale hiss of your pressure cooker coming to life, and you just can’t help but smile. It’s like a little promise that dinner’s gonna be ready real soon.
You watch the float valve pop up, sealing ring doing its job, and you set the timer. Every minute feels like forever but you know you gotta wait. You kinda get that craving building stronger, imagining that first hot spoonful sliding down.
When the quick release finally lets out its steam, you hear that sigh of relief from the pot and your stomach. You take off the lid slow, careful 'cause that steam is no joke. Then you catch that creamy, spicy scent of taco soup filling the kitchen, and man, you know it was worth the wait.
Why This Recipe Works Every Single Time
- The pressure cooker seals in all those taco flavors super tight, making everything taste richer.
- You get that perfect tender ground meat right in 10 minutes of pressure build.
- The cream cheese melts in gorgeous and smooth, turning simple soup into creamy comfort food.
- It’s super forgiving ingredient-wise, so you can swap beef with turkey or chicken without missing a beat.
- The taco seasoning mixes evenly, no clumps, thanks to the sealed environment.
- You can do a quick release to get to eating faster, or slow release if you want the flavors to mellow more.
What Goes Into the Pot Today
- 1 lb ground beef (or turkey or chicken if you prefer)
- 1 tablespoon oil of your choice (olive or vegetable works good)
- 1 small onion, diced
- 2-3 cloves garlic, minced for that punch
- 1 small green bell pepper, diced (totally optional but adds nice crunch)
- 1 (10 oz) can Rotel tomatoes or 1 fresh large tomato chopped
- 1 (8 oz) package cream cheese or 1 cup heavy cream to get it creamy
- 2 tablespoons taco seasoning (homemade or packet, whatever you got)
- Salt and pepper to taste ’cause gotta get seasoning right
- 1 (14.5 oz) can beef broth or 1.5 cups if you measuring
The Full Pressure Cooker Journey
- Heat the oil in your pressure cooker pot on medium heat, you wanna get things sizzling.
- Add diced onion and green bell pepper if you’re using. Sauté ’til soft, about 3 to 5 mins.
- Toss in minced garlic and cook just a minute more until fragrant. Don’t let it burn!
- Add your ground beef, turkey or chicken to the pot. Break it up as it cooks so it browns evenly.
- Once meat is cooked through, drain any excess fat because no one likes greasy soup.
- Now stir in your taco seasoning, canned tomatoes with juice, and beef broth. Give it a quick stir.
- Close the lid, make sure your sealing ring is set right, float valve popped up, then set to high pressure for 10 minutes.
- When it’s done, do a quick release for that steam. Open carefully, add cream cheese or heavy cream and stir until creamy smooth. Add salt and pepper to taste.
Valve Hacks You Need to Know
- If you’re in a hurry, quick release gets your soup ready fast. But watch out for that hot steam blast!
- Want deeper flavors? Let the pressure drop naturally with a slow release. It’s a chill way to finish cooking.
- Make sure your sealing ring is clean and fits snug, or the pressure might not build right, which can mess with cooking times.
When You Finally Get to Eat
You scoop up that creamy taco soup and feel that warm goodness sinking into your belly. The spices hit just right, not too hot but nice and cozy. Each spoonful kinda wraps you in a comfy blanket.
The cream cheese makes it so rich, and the beef chunks get that perfect tender bite. You notice how the tomatoes and bell peppers give it a little fresh pop among the creaminess.
It’s exactly the kind of meal that feels like a hug on a plate. Simple, satisfying, and you gonna wanna make this your go-to on chilly nights.
Keeping Leftovers Fresh and Ready
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on stove or microwave just till warmed through.
- You can freeze the soup in a freezer-safe container up to 3 months. Thaw overnight in fridge before reheating.
- If you froze cream cheese version, stir well when reheating ’cause it can separate a bit.
- For quick freshening up, add a splash of broth or cream when reheating to get that creamy texture back.
Your Most Asked Questions Answered
- Can I use chicken or turkey instead of beef? Heck yeah! This recipe is super flexible and works great with either. Just cook the meat till browned as usual.
- Do I have to use cream cheese? Nope, you can swap for heavy cream if that’s what you got on hand. Both get that creamy texture going.
- What if I don’t have a pressure cooker? You can make this on the stove, just simmer it longer till meat is cooked and flavors blend. Takes more time though.
- Can I skip the green bell pepper? Totally fine if you’re not a fan or don’t have it. The soup still tastes amazing.
- Is taco seasoning necessary? It’s kinda the soul of the recipe, so yes, don’t leave it out. But you can make your own blend if you want less salty or spicy.
- How to avoid soup burning at the bottom in pressure cooker? Make sure to deglaze the pot after browning the meat by adding broth and scraping up bits. That helps keep things from sticking.
Creamy Taco Soup in Your Pressure Cooker
Creamy taco soup is a warm, comforting dish packed with protein and veggies, perfect for a cozy meal. Made in a pressure cooker, it delivers rich flavors quickly and easily.
Equipment
- 1 Rotel
- 1 Dutch Oven
- 4 Serving Bowls
Ingredients
Main ingredients
- 1 lb ground beef or turkey or chicken
- 1 tablespoon oil of choice (olive or vegetable)
- 1 small onion diced
- 2-3 cloves garlic minced
- 1 small green bell pepper diced (optional)
- 10 oz Rotel tomatoes or 1 large tomato, chopped
- 8 oz cream cheese or 1 cup heavy cream
- 2 tablespoon taco seasoning homemade or packet
- to taste salt and pepper
- 14.5 oz beef broth or 1.5 cups
Instructions
Instructions
- Heat the oil in your pressure cooker pot on medium heat, you wanna get things sizzling.
- Add diced onion and green bell pepper if you’re using. Sauté ’til soft, about 3 to 5 mins.
- Toss in minced garlic and cook just a minute more until fragrant. Don’t let it burn!
- Add your ground beef, turkey or chicken to the pot. Break it up as it cooks so it browns evenly.
- Once meat is cooked through, drain any excess fat because no one likes greasy soup.
- Now stir in your taco seasoning, canned tomatoes with juice, and beef broth. Give it a quick stir.
- Close the lid, make sure your sealing ring is set right, float valve popped up, then set to high pressure for 10 minutes.
- When it’s done, do a quick release for that steam. Open carefully, add cream cheese or heavy cream and stir until creamy smooth. Add salt and pepper to taste.
Video
Notes
Serve in small soup bowls. Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.